Spicy root & lentil casserole

Spicy root & lentil casserole

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 35 mins

Vegetarian

Vegetarian, Super healthy

Method

  1. Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
  2. Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
  3. Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

Per serving

378 kcalories, protein 14g, carbohydrate 64g, fat 9 g, saturated fat 1g, fibre 10g, salt 1.24 g

Recipe from Good Food magazine, February 2003.

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Latest comments and suggestions

Results 81-100

  • 01 March 2009

    GoVeggie! rated and commented on this recipe

    5 stars

    This is a fantastic flavoursome meal. We used 2 sweet pototoes, 2 white potatoes, 5 carrots and 4 parsnips. We used 180gms red lentils as 100gms is not enough. The curry paste we used was Pataks Korma paste which was perfect (we used 3tbsp). There was enough to serve 4 people as a main meal accompanied with naan bread.

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  • 01 March 2009

    Frieda Lana rated and commented on this recipe

    5 stars

    Great warming dish to feed a group. I added 200g of lentils as advised above, plus a little extra stock.

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  • 02 March 2009

    paula commented on this recipe

    WHAT A NICE DISH,I ADDED BABYCORN AND FRENCH RUNNERS INSTEAD OF PARSNIP. I HAD SO MUCH LEFT OVER I GAVE TO MY NIEGHBOUR,WHO IS A VEGETARAN SHE LOVED IT!!!

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  • 02 March 2009

    paula commented on this recipe

    WHAT A NICE DISH,I ADDED BABYCORN AND FRENCH RUNNERS INSTEAD OF PARSNIP. I HAD SO MUCH LEFT OVER I GAVE TO MY NIEGHBOUR,WHO IS A VEGETARAN SHE LOVED IT!!!

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  • 05 March 2009

    Sam P commented on this recipe

    Very tasty and healthy, with the addition of chicken stock :)

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  • 07 March 2009

    sw77 rated and commented on this recipe

    5 stars

    Yum - 150g lentils & added sweet potato & leeks .. filling & low fat!!

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  • 11 March 2009

    andrea37 rated and commented on this recipe

    4 stars

    Winter warm, tasted lovely

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  • 15 March 2009

    dilleight rated and commented on this recipe

    5 stars

    Really nice and filling!

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  • 25 March 2009

    beebfood commented on this recipe

    Added browned chicken thighs to recipe for those who cannot do with out meat even for ONE meal (ahem! you know who you are) and it was a lovely addition. love the texture created by the lentils

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  • 29 March 2009

    OffColour rated and commented on this recipe

    5 stars

    150g of lentils and Wilja potatoes fitted the recommended cooking time just right. 2 tbsp of Schwartz medium curry powder was nicely spiced, but not hot.

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  • 05 April 2009

    Nuala commented on this recipe

    Gorgeous! made it last week, even my veggie-phobic boyfriend ate some & liked it! Gonna try some sweet potato & stronger curry powder next time.

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  • 05 April 2009

    Nuala rated this recipe

    5 stars

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  • 09 April 2009

    Scooby commented on this recipe

    This is a fantastic recipe. Very healthy & very filling. I added a 400g can of chickpeas & a 400ml can of light coconut milk with the lentils & simmered for 20 mins...delicious!

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  • 10 April 2009

    looby-loo rated and commented on this recipe

    5 stars

    Fantastic and really simple. I doubled the quantity of lentils and added some quartered tomatoes towards the end and a couple of handfuls of spinach.

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  • 14 April 2009

    Rebecca rated this recipe

    5 stars

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  • Binder photo Liz

    17 April 2009

    Liz commented on this recipe

    This dish is wonderful; I love it. My husband said it would be nice served with a few sausages; don't think he understood when I said I was going to veggie twice a week! I have made it several times now with great success each time; great the next day It doesn't look that great as my 2 year old will tell you 'sick, sick' were his words as I place it in front of him!!! After convincing him it wasn't something his baby brother had produced he scoffed the lot :o)

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  • 19 April 2009

    Sheepee rated and commented on this recipe

    5 stars

    Great recipe, didn't have enough veg stock so used half veg and half chicken stock.....tasted great!

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  • 23 April 2009

    CocoVanilla rated and commented on this recipe

    5 stars

    This was yummy and interesting - I've never eaten lentils before and had no idea how to use them but it was easy! Lots of flavour and spices, even my picky boyfriend ate it! My only problem was our casseroles were too small for this recipe!!

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  • 03 May 2009

    Hayley123 commented on this recipe

    I was really disappointed with this recipe, after all the great reviews I was expecting it to be really nice. It was pretty bland, my kids wouldn't even eat it and they will eat anything!

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  • 03 May 2009

    Hayley123 rated this recipe

    1 stars

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 35 mins

Vegetarian

Vegetarian, Super healthy

Ingredients

  • 2 tbsp sunflower or vegetable oil
  • 1 onion , chopped
  • 2 garlic cloves , crushed
  • 700g potatoes , peeled and cut into chunks
  • 4 carrots , thickly sliced
  • 2 parsnips , thickly sliced
  • 2 tbsp curry paste or powder
  • 1 litre/1¾ pints vegetable stock
  • 100g red lentils
  • a small bunch of fresh coriander , roughly chopped
  • low-fat yogurt and naan bread, to serve
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Per serving

378 kcalories, protein 14g, carbohydrate 64g, fat 9 g, saturated fat 1g, fibre 10g, salt 1.24 g

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